Taking the clean gauze handed over by Wu Lei, Li Yi folded it in half twice, then pinched the two ends, bent them into a funnel-shape, and filtered the almond pulp into almond juice.

Then, Li Yi poured the almond juice into the soup pot, and put the agar strips that had been soaked to four times the size into the pot.

Turn on a low heat, add white sugar, he uses a slight fire, gently stirring with a wooden spoon, and boils the almond milk little by little until it boils.

Agar has a melting point of about 90°C and must be heated above the melting point before it melts into milk.

When the milk was boiling, he stirred the milk well, shook off the foam, found some small petal-shaped bowls, and poured the milk into it.

The temperature of the agar will solidify at about 40°C, and together with the almond milk, it will become a gelatinous form.

There is a freezer in the back kitchen, which can be used for flash freezing.

Wait until its temperature drops below 40°C, and the almond tofu is ready.

So, Li Yi put the small bowl full of almond milk in the freezer.

Then, he rinsed the pot again and prepared to make fried rice.

Seeing that he started to move, the photographer and Wu Lei got closer.

Master Ma also stretched his neck and watched Li Yi's movements.

After brushing the pot, Li Yi put the pot on the stove and turned on the fire.

The fire on the stove licked the bottom of the pot like a jet engine.

The temperature in the pot rose rapidly, and the water droplets left over from the scrubbing seemed to come to life, snorting white smoke, and the size of the body quickly shrank, and it disappeared after a while.

Li Yi unhurriedly scooped two spoonfuls of rice with a frying spoon and buckled them into a stainless steel basin.

Then, he took the separated egg yolk, poured it into a stainless steel basin, crushed it with his hands, and stirred it with the rice.

He kneaded it very carefully, and he would knead each piece of rice to make sure that each grain of rice would be coated with a layer of golden egg wash.

But seeing him mixing rice without hurrying, Wu Lei was like an ant on a hot pot, dangling in a hurry.

Finally, he couldn't help but open his mouth and reminded Li Yi: "Brother Yi! The fire is still on! ”

On the stove, the wok was still burning and was already smoking.

But Li Yi was not in a hurry, still mixing rice, and said casually: "Don't worry." ”

How can you not be in a hurry?

Wu Lei looked at the pot that was about to burn red, and felt like he was looking at a bomb that was about to explode.

He couldn't help but glance at Master Ma on the side, a little curious.

It's all smoking, aren't you in a hurry?

Master Ma is really not in a hurry.

He just looked at Li Yi's movements, thoughtfully, as if he had guessed something.

Finally, Li Yi mixed all the rice well, there was no lump of rice balls, each grain of rice was distinct, and it was still wrapped in golden egg liquid.

Wu Lei thought that Li Yi was finally going to fry rice, but Li Yi turned around and came to the pool and turned on the faucet.

Washed his hands.

Seeing this scene, Wu Lei almost didn't come up in one breath.

There's still a pot boiling here!

Still have time to wash your hands?

He looked at the wok, but found that the bottom of the wok, had already begun to turn red!

"Ahh

Wu Lei's eyes widened, and he pointed to the wok and exclaimed, "It's red!" It's red! ”

The photographer also aimed the lens at the bottom of the pot that had been red, and took a close-up.

Is this fried rice or iron?

Li Yi glanced at the wok, didn't care, picked up Master Ma's apron and wiped his hands before returning to the stove.

He picked up the rag for fried rice, held the ears of the pot, and pulled it back so that the wok was at a forty-five degree angle and lifted inward.

Then, he scooped up a spoonful of pointed rice with a frying pan and threw it towards the wok.

The rice in the frying spoon was thrown into the pot by him, and it tumbled and spread out in mid-air, with clear grains.

The moment the rice, which was like a goddess scattering flowers, just fell into the pot, Li Yi's right hand holding the pot ear pushed forward.

The wok carries the rice that has fallen into the pan and pushes an arc on the stovetop.

The rice grains that fall into the pot are like skiers on the halfpipe track at the Winter Olympics, falling from the inside of the pot along the arc of the pot body, and then rolling smoothly all the way over the bottom of the pot, and then flying into the air along the arc of the outside of the pot.

What stunned Wu Lei was that after Li Yi turned the rice upside down, there was really not a grain of rice stuck to the bottom of the pot!

Zila!

It was the sound of the egg on the rice rapidly expanding in the heat.

The puffed egg quickly turns golden and forms a golden eggshell outside the rice grains.

The grains of rice that flew in mid-air spun and swirled, crossed a semicircle, and began to fall from the air.

Below, Li Yi had already scooped up another small half spoonful of rice and threw it into the pot in the same way.

Then another push, another bump.

The new rice, like its predecessors, glides through the bottom of the pot and flies into the air like a street skateboarder.

The rice that had been turned upside down in the air landed on the inner wall of the wok, and then continued to roll over the bottom of the pot along the trajectory just now, and then flew up again along the outside of the pan.

Li Yi shook the pot at an even speed, and added rice to the pot with one hand unhurriedly.

Under his control, the rice in the pot seemed to turn into a rushing wave of rice!

"it!"

Master Ma on the side burst into a foul mouth, staring at Li Yi's hand with a face full of disbelief.

And the other masters on the stove in the kitchen, noticing the situation here, were also attracted to the attention and looked over.

After seeing Li Yi's movements clearly, they couldn't help but stop what they were doing, gathered around, and looked at Li Yi's spoon in shock.

As soon as the connoisseur makes a move, he will know if there is one.

The people present were all professional chefs, and they knew better than ordinary people how difficult Li Yi's operation was.

Starchy foods such as rice and noodles are the most likely to stick to the pan.

Even if oil is added, it is difficult to guarantee non-stick.

What's more, when you don't put a drop of oil?

Li Yi is in order to avoid sticking to the pot and sticking to the pot, so he uses strong wrist strength to reduce the contact time between the rice and the bottom of the pot as much as possible, so that the rice can be turned upside down in the shortest possible time.

To do this, the stir-fry must be strong enough and the temperature must be high enough.

Stir-frying is the most basic skill of a chef.

Every chef has to practice his wrist strength when he learns how to stir-fry.

The most common way is to put sand in a pot and practice spooning.

From a small half pot of sand to half a pot of sand, and then to a whole pot of sand, you have to practice until not a single grain of sand falls out of the pot, and then you can pass the test.

A whole pot of sand, to say the least, has one or twenty catties.

It is definitely not an easy task to rely on the strength of one-handed wrist to make sure that the grain of sand does not leak.

And it's not enough to rely on strength alone, if you want to ensure that not a single grain of sand leaks, you must use skill.

Seeing Li Yi lifting a weighty spoon, the chefs present were dumbfounded.

If you want to achieve this state, you have to move at least forty pounds with one hand to do it.

None of the chefs present dared to say that they could have such solid basic skills!

Moreover, in addition to having such a strong wrist, the temperature of the wok must also be high enough.

In order to achieve the non-stick effect shown by Li Yi, the temperature of the wok must be heated to more than 200 degrees!

Grab a two-hundred-degree wok?

Are this guy's hands made of iron?!